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Enzymatic Management of pH in White Wines
This paper investigates the potential of the enzymatic management of high pH in white juice and wine using a combination of enzymes-glucose oxidase coupled with catalase. Catazyme(®) 25 L, a commercially available blend of the two enzymes, was added at different doses (0.2 g/L, 0.6 g/L, and 1g/L) to...
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| Vydáno v: | Molecules |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8124146/ https://ncbi.nlm.nih.gov/pubmed/34066480 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26092730 |
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